↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg (16 oz) frozen broccoli, cauliflower, and carrot blend
6 tbsp butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp salt
2 cups milk
2 cups (16 oz) Ricotta cheese
1/2 cup Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 tsp dried basil leaves, crumbled
1 1/2 cups Mozzarella cheese, shredded
1 cup Provolone cheese, shredded
1 1/2 cups dry, uncooked mostaccioli, cooked according to pkg directions and drained
Preheat oven to 350. Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Saute for 4-5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.
In separate bowl, combine Ricotta cheese, Parmesan cheese and basil. In an additional bowl, combine Mozzarella and Provolone cheese.
Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and 1/2 of the Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Mozzarella cheese mixture. Bake for 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serves 6
view more member recipes
FOUR CHEESE MOSTACCIOLI VEGETABLE LASAGNA
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg (16 oz) frozen broccoli, cauliflower, and carrot blend
6 tbsp butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp salt
2 cups milk
2 cups (16 oz) Ricotta cheese
1/2 cup Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 tsp dried basil leaves, crumbled
1 1/2 cups Mozzarella cheese, shredded
1 cup Provolone cheese, shredded
1 1/2 cups dry, uncooked mostaccioli, cooked according to pkg directions and drained
Preheat oven to 350. Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Saute for 4-5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.
In separate bowl, combine Ricotta cheese, Parmesan cheese and basil. In an additional bowl, combine Mozzarella and Provolone cheese.
Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and 1/2 of the Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Mozzarella cheese mixture. Bake for 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Four Cheese Mostaccioli Vegetable Lasagna
by sgre52160
1 (16 oz) pkg frozen broccoli, cauliflower, and carrot blend 6 tbsp butter 1 red pepper, chopped 1/2 cup onion, chopped 2 garlic cloves, minced 1/4 cup flour 1/4 tsp nutmeg 1/4 tsp salt 2 cups
by sgre52160
1 (16 oz) pkg frozen broccoli, cauliflower, and carrot blend 6 tbsp butter 1 red pepper, chopped 1/2 cup onion, chopped 2 garlic cloves, minced 1/4 cup flour 1/4 tsp nutmeg 1/4 tsp salt 2 cups
Three Cheese Vegetable Lasagna
by sgre52160
1 box lasagna noodles 4 tablespoons butter, divided 2 teaspoons smoked paprika, divided 1 teaspoon crushed red pepper flakes 4 tablespoons panko bread crumbs 1/2 cup grated Parmesan, divided
by sgre52160
1 box lasagna noodles 4 tablespoons butter, divided 2 teaspoons smoked paprika, divided 1 teaspoon crushed red pepper flakes 4 tablespoons panko bread crumbs 1/2 cup grated Parmesan, divided
Four Cheese Vegetable Lasagna
by sgre52160
1(10 oz) pkg frozen chopped spinach, thawed Vegetable cooking spray 2 tsp vegetable oil 2 cups chopped fresh broccoli 1 1/2 cups thinly sliced carrots 1 cup sliced green onions 1/2 cup chopped r
by sgre52160
1(10 oz) pkg frozen chopped spinach, thawed Vegetable cooking spray 2 tsp vegetable oil 2 cups chopped fresh broccoli 1 1/2 cups thinly sliced carrots 1 cup sliced green onions 1/2 cup chopped r
Spring Vegetable And Goat Cheese Lasagna
by sgre52160
2 T extra virgin olive oil 1 leek, halved lengthwise and sliced crosswise into 1/4" pieces 1 bunch asparagus, cut into 1/2 - 1 inch pieces 1 zucchini, chopped into bite sized pieces 5 oz fresh b
by sgre52160
2 T extra virgin olive oil 1 leek, halved lengthwise and sliced crosswise into 1/4" pieces 1 bunch asparagus, cut into 1/2 - 1 inch pieces 1 zucchini, chopped into bite sized pieces 5 oz fresh b
Vegetable Lasagna
by ICOOK2
Ingredients 12 uncooked lasagna noodles, 2 medium carrots, sliced diagonally 1 medium onion cut in quarters 1 C. celery, thinly sliced (or fennel) 1 medium green bell pepper, seeded And slice
by ICOOK2
Ingredients 12 uncooked lasagna noodles, 2 medium carrots, sliced diagonally 1 medium onion cut in quarters 1 C. celery, thinly sliced (or fennel) 1 medium green bell pepper, seeded And slice
view more member recipes
related CDKitchen recipes
Baked Mostaccioli Casserole
Do-ahead Mostaccioli
Make-Ahead Lasagna Rolls
Baked Mostaccioli
Lasagna Pierogi
Baked Mostaccioli With Sausage & Peppers
Chicken 'N' Cheese Lasagna Roll-Ups
Cheddar Chicken Mostaccioli
Lasagna Rolls With Crab Meat
Baked Beef and Sausage Mostaccioli